Wine Cakes
From The household cyclopædia of practical receipts and daily wants (1873).
Source and licence
From The household cyclopædia of practical receipts and daily wants (1873), printed page 89, digitised by the Internet Archive: https://archive.org/details/2144139
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a pound of butter
- a pound of well dried flour
- a pound of powdered loaf sugar
- a pound of well cleaned currants
- a glass of liqueur
Method
- Beat a pound of butter to a cream, and mix it with a pound of well dried flour, and a pound of powdered loaf sugar ;
- to these add half a pound of well cleaned currants, and a glass of liqueur or brandy;
- roll out the paste to the thickns^s of ha'f an inch, cut into fancy shapes, and bake upon a floured tin.